Beef Essence
Ingredients
Directions
Prepare
Mince the beef very finely.
Place the minced beef in a jar with a tight-fitting lid, sealing it with a bit of rough dough to keep in the steam.
Cook
Stand the jar in a saucepan of boiling water, ensuring the water does not cover the top of the jar.
Boil for 1.5 hours.
Finish
Pour off the essence, skim off the fat, and add a little salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gravy beef
- Provides the meat flavour and the savoury essence that becomes the stock.
The step that matters
Keeping the jar sealed and the water below its lid. The sealed jar traps steam so the essence drips into the liquid without boiling away. If water covers the jar top, it can seep in and dilute the essence.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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